Separating the component parts of liquids.



by the addition EDWARD J. srIEEIIAu, or rAsADEuA, CALIFORNIA, Assrenon or ONE-HALF r0 WILLIAM s. MQGAY', or PASADENA, c LIFonNIA.

SEPARATING THE COMPONENT PAR/Is 0F LIQUIDS.

No Drawing.

To all whom it may concern: v

Be it known that I, EDWARD J. SHEEHAN, a citizen of the United States, residing at Pasadena, in the county of Los Angeles and Stat of California, have invented new and useful 'Improvements in Separating the Component parts of Liquids, of which the following is a specification.

My inventlon relates to a process for separating the component parts either in suspension or sblution of 'liquids by submitting the same to a temperature that will freeze into a solid one of the parts and removing it. 1

My process is especially adaptedfor separating the component parts either in solution or suspension of liquid extracts of vegetable, animal or mineral substances, and more particularly for dehydrating fruit juices and preserving them.

My invention may be specifically applied to the treatment of citrus fruit juices by partially dehydrating and. then preservation of sugar, and in cases where necessary sterilization with ozone so that the finished product will retain its natural flavor, fragrance and color without 'perceptible change when stored for commercial purposes, and whereby -no chemical change takes place in the important and necessary component parts during the treatment. Ozone is not required for sterilization when some of the constituents such as the fruit acids, sugars or oils are present insuflicient amount to prevent fermentation.

My process is applied to citrus fruit as follows: After the fruit has been treated for the removal of the flavoring properties of the peel or by peeling the fruit, it is then immersed in water to extract any properties that will contaminate the juice, also to keep the fruit from exposure to the air, thus preventing decomposition of the tissues and also for the purpose of saturating with water the tissues of the fruit so that they will not absorb the juice in pressing. The treated fruit is then formed into the cheeses in press cloths that are of a fineness that will sepa rate the pulpy matter from the juice when pressed. The juice so expressed is run into a receptacle provided with refrigeration means, and is reduced to a temperature that Specification of Letters Patent.

' ment'of juices from fruits and othe ordinarily been emp oyed to and reduce the resulted in chemical will prevent fermentation. From yided with refrigeration 'means, and the uice circulated about the refrigeration means so that in the freezing none of the component parts of the juice other than water will be pocketed or retained in the. solid formed as ice. \Vhen dehydration iscarried on to the desired point, the ice and: the liquid are separated. If necessary sugar s added to assist in preventing fermentation,

to-prevent oxidation of the flavoring properties and to prevent caramelization in cases where the amount of acid present in the fruit will give that result. The sugar can be added either before freezing and de-' hydrating, but preferably afterward. Ozone or ozonized air is used to sterilize such juices as cannot be preserved by dehydration and the addition of sugar, and may be injected at any convenient time, but pref erably during freezing.

Heretofore in the dehydrating and treatsources, cooking has drive off the water therefrom juice to a syrupy consistency, together with the introduction of undesirable preserva-' Patented J an. 2, 1917.

Application filed February 8, 1915. Serial No. 6,732.

this re-l ceptacle it is run into another receptacle pro- 5 1 tives. Methods of this character have been the heat applied has changes afiectin the natural color, flavor and fragrance o the fruit juices, and these methods have not been found to be. commercially valuable in the treatment of citrus fruit.

What I claim is 1. A process of treating liquids extracted from vegetable, animal and mineral matter, consisting in subjecting the liquid to a temperature sufficient to cause solidification of one of the components, sterilizing the, liquid and separating the solid and liquid components.

objectionable in that 2. A process of treating liquids extracted from vegetable, anim'aland mineral matter, consistmg 1n sub ecting the hquid to a temperature sufiicient to cause solidification of one of the parts, agitating the liquid during freezing, sterilizing the same, and separating the solid and liquid components.

3. A process of treating liquids extracted from vegetable, animal and mineral matter,

consisting in subjecting the liquid to a temhave hereunto subscribed my name this 29th 1 psraiul'e sufficient to cause a solidification clay of January, 1915. of one of the components, agitating the EDWARD J SHEEHAN same during. solidification, sterilizing by contacting the liquid with ozone and scpa- I Witnesses: i

rating the solid and liquid pa 'bs. ERNESIT L. WALLACE,

Inyvitncss that I claim the foregoing I EDMUND A. STnAUsE. 

